TABLE 13.
The compounds of the by‐products of cheese
| Compounds | Concentration (g/L) |
|---|---|
| α‐Lactoglobulin | 1.5 |
| B‐Lactoglobulin 3–4 | 3–4 |
| Bovine serum, albumin | 0.3–0.6 |
| IgG, IgA, IgM | 0.6–09 |
| Lactoperoxidase | 0.06 |
| Lactoferrin | 0.5 |
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